Your Herb Garden. Barbara Segall

Your Herb Garden

soil Well-drained, light care Make sure roots are not waterlogged at any stage, and in winter protect with a straw mulch. Divide plants every three years to retain leaf flavour propagation Take soft stem cuttings in summer and feed cuttings through the growing season with a liquid fertiliser. Divide clumps in autumn or spring species and varieties French tarragon has the best flavour. Russian tarragon (Artemisia dracunculoides) is a strong-growing, large plant but is less distinctively flavoured harvest Pick leaves to use fresh as you need them, but best flavour in summer. Freeze in water in ice-cube trays, bag up and keep in the freezer until required. Can be air dried, but lose flavour if dried too quickly at high temperatures herbal value Use in fines herbes, in salads, dressings, herb butters, to flavourvinegar, classic sauces and fish and poultry dishes

ROSEMARY

(Rosmarinus officinalis – Labiatae)

Delicate flowers and strongly aromatic leaves are the ornamental attractions of rosemary, an evergreen shrub long valued in cooking, herbal cosmetics and remedies.

type	Evergreen shrub, hardy except in very cold areas
flowers	Depending on species and variety, small white, blue or pink flowers in spring and early summer, sometimes in autumn
height	Available in dwarf, prostrate and tall-growing forms up to 2.4m (8ft)
spread	Up to 1.5–1.8m (5–6ft)
planting	Plant outdoors in spring or autumn. Select strong-growing cuttings in autumn and pot up for kitchen use in winter
position	Full sun in sheltered site
soil	Well-drained loam
care	Needs winter protection in exposed sites, or grow in containers and bring into a frost-free greenhouse. Prune to keep shape if leggy. Do not overwater
propagation	Take cuttings in spring or summer to plant out the following autumn. Layer stems in summer or sow seed uncovered in spring, but germination is uneven and requires a temperature of 21°C (70°F)
species and varieties	Rosmarinus officinalis ‘Miss Jessopp’s Upright’ has white flowers and can be grown as a hedge. R.o. ‘Majorcan Pink’ is half-hardy and has pink flowers. R.o. lavandulaceus is tender with thin leaves and blue flowers. R.o. ‘Sudbury Blue’ has delicate deep blue flowers
harvest	Pick leaves through the year as needed. For drying in bulk, pick leaves in late summer. Dry whole stems and sprigs
herbal value	Use rosemary flowers and leaves in salads. Use leaves with meat dishes, especially lamb, and in herb butter, jams, jellies and summer drinks as well as to flavour sugar for desserts

WINTER SAVORY

(Satureja montana – Labiatae)

Winter savory provides a spicy, aromatic flavour to salads and cooked dishes. It is often used as an informal edging plant.

type	Hardy, evergreen, shrubby perennial
flowers	Small pink to white flowers in late summer to autumn
leaves	Small, pointed light green leaves
height	Up to 40cm (16in)
spread	Up to 45cm (18in)
planting	Plant out in spring. Grows well in containers indoors
position	Prefers full sun
soil	Well-drained, slightly alkaline and coarse soil
care	Cut sprawling stems back in spring. Give winter protection if in a damp and shady position
propagation	Sow seed onto soil surface in spring. Take stem tip cuttings, layer stems or divide overgrown plants in spring
species and varieties	Creeping winter savory (Satureja spicigera) has aromatic leaves and makes good ground cover
harvest	Harvest young plants in their second year from early summer onwards. Cut flowering tips and leaves from soft stems
herbal value	Mix with other herbs in bouquet garni. Use sparingly on its own as it has a strong flavour. Antiseptic properties are useful in astringent face preparations and to ease insect stings

Chives

Rosemary

French tarragon

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